Creamy Herb Chicken with Baby Potatoes and Veggies
Tender, juicy chicken breasts are cooked in a luscious creamy herb sauce, served alongside roasted baby potatoes and colorful sautéed vegetables. This dish balances rich, savory flavors with fresh, vibrant veggies, making it perfect for a comforting weeknight dinner or a family-friendly meal.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Serves: 4
Ingredients
For the Creamy Herb Chicken
4 boneless, skinless chicken breasts
Salt & pepper, to taste
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tsp dried thyme or 1 tbsp fresh thyme
1 tsp dried rosemary or 1 tbsp fresh, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
For the Baby Potatoes
1 lb (450 g) baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
Salt & pepper, to taste
Optional: ½ tsp dried rosemary or thyme
For the Vegetables
2 cups broccoli florets
1 cup carrot slices
1 red bell pepper, sliced
1 tbsp olive oil
Salt & pepper, to taste
Instructions
1. Roast the Baby Potatoes
Preheat oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, pepper, and optional herbs.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.
2. Cook the Chicken
Season chicken breasts with salt, pepper, garlic powder, and paprika.
Heat olive oil and butter in a skillet over medium-high heat.
Sear chicken 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
Remove chicken and set aside.
3. Make the Creamy Herb Sauce
In the same skillet, sauté garlic with thyme and rosemary for 30 seconds.
Add heavy cream and Parmesan, stirring constantly.
Simmer 3–5 minutes until slightly thickened.
Return chicken to the skillet and coat with sauce for 2–3 minutes.
4. Saute the Vegetables
Heat olive oil or butter in a separate skillet.
Saute broccoli, carrots, and bell pepper 5–7 minutes until tender-crisp.
Season with salt and pepper.
5. Assemble and Serve
Plate chicken with creamy herb sauce.
Add roasted baby potatoes and sauteed vegetables on the side.
Garnish with fresh parsley or thyme for a vibrant finish.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes — bone-in or boneless thighs work; adjust cooking time to ensure they reach 165°F.
Can I make this dish lighter?
Use half-and-half or Greek yogurt instead of heavy cream. Add cream at low heat to prevent curdling.
Can I prep this ahead?
Potatoes and vegetables can be prepped in advance. Cook chicken and sauce fresh for best flavor.
Can I swap the veggies?
Yes — zucchini, asparagus, or green beans are excellent alternatives.
Tips for Best Results
Dry chicken before searing for a golden crust.
Roast potatoes at high heat for crispy edges.
Stir herbs into sauce at the end to preserve flavor.
Don’t overcrowd the vegetable pan — saute in batches if needed.
Serve sauce immediately for best texture.
Nutritional Information
Calories: ~580 kcal
Protein: ~38 g
Carbs: ~45 g
Fat: ~28 g
Saturated Fat: ~12 g
Fiber: ~6 g
Sodium: ~750 mg
Vitamin A: 90% DV
Vitamin C: 65% DV
Calcium: ~15% DV